Renates Unique Buttermilk Marinated Sauerbraten Recipes

RENATE'S UNIQUE BUTTERMILK MARINATED SAUERBRATEN

Steps:

• Marinate Roast in buttermilk marinade as follows:.
• Buttermilk enough to COVER whole roast.
• Add to buttermilk:.
• 12 whole pepper corns.
• 2 bay leaves, crushed and broken.
• 2 large onions, sliced.
• Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
• At end of 3-5 days, remove meat from buttermilk marinade.
• Discard marinade and rinse meat.
• In a dutch oven, brown roast on all sides.
• When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
• 1 1/2 cups raisins.
• 12 peppercorns.
• 2 bay leaves.
• 4 cups of water.
• 2 cups fresh buttermilk.
• Mix sauce ingredients together and place around toast.
• Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
• In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
• Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
• When meat is done, remove from pan to a platter and slice into slices.
• Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
• Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.

SAUERBRATEN

Steps:

• For the marinade:
• Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
• Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
• In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.
• After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour.
• Remove the meat from the pan, let rest for 10 to 15 minutes then slice.
• Strain marinade and set aside.
• Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.
• Now add brown sugar, to taste, until it is sweet, and sour. Stir in the raisins.
• Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Guten Appetite!

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

CLASSIC SAUERBRATEN

Steps:

• Combine first 8 ingredients in large saucepan and bring to boil. Cool.
• Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
• Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).
• Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
• Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).
• Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.